Shaved pear, cheese & bresaola salad
Shaved pear, cheese & bresaola salad is a salad that serves 4. One portion of this dish contains about 15g of protein, 32g of fat, and a total of 443 calories. For $3.32 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. It is brought to you by BBC Good Food. 22 people have made this recipe and would make it again. It is a good option if you're following a gluten free diet. A mixture of pears, rapeseed oil, walnut halves, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 15 minutes. With a spoonacular score of 78%, this dish is solid. Pear Cucumber Salad with Balsamic and Shaved Romano Cheese, Shaved Carrot and Pear Salad with Curry Vinaigrette, and Shaved Brussels Sprout Salad with Pear, Parmesan and Hazelnuts are very similar to this recipe.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 5 minutes
Ingredients:
2 tbsp balsamic vinegar
140g dolcelatte or your favourite local soft blue cheese, sliced
1 tbsp golden caster sugar
2 crisp pears, blushing pink if possible
2 heads red chicory or radicchio, broken into leaves
1 tbsp virgin olive or rapeseed oil
2 tbsp red wine or port
100g walnut halves
Equipment:
baking pan
peeler
sauce pan
knife
Cooking instruction summary:
Toast the nuts and make the dressingfirst as they will need to cool. Heatoven to 200C/180C fan/gas 6. Put thewalnuts onto a baking tray and toast for5 mins or until dark golden. Cool. Put thewine or Port in a small saucepan withthe vinegar and sugar. Boil for 3 minsor until slightly syrupy (it will thicken asit cools, so don’t get carried away), thentake off the heat and set aside.When ready to serve, shave thin slicesfrom the pears using a large sharp knife,mandolin or potato peeler. Mingle themtogether with the leaves, bresaola,cheese and nuts on a large platter.Season the dressing, then drizzle overthe salad, followed by the oil. Enjoystraight away.
Step by step:
1. Toast the nuts and make the dressingfirst as they will need to cool.
2. Heatoven to 200C/180C fan/gas
3. Put thewalnuts onto a baking tray and toast for5 mins or until dark golden. Cool.
4. Put thewine or Port in a small saucepan withthe vinegar and sugar. Boil for 3 minsor until slightly syrupy (it will thicken asit cools, so don’t get carried away), thentake off the heat and set aside.When ready to serve, shave thin slicesfrom the pears using a large sharp knife,mandolin or potato peeler. Mingle themtogether with the leaves, bresaola,cheese and nuts on a large platter.Season the dressing, then drizzle overthe salad, followed by the oil. Enjoystraight away.
Nutrition Information:
